Bob Hope's Lemon Pie

Hi - This is my first contribution. This a favorite with my family. I got this recipe from the Houston Chronicle newpaper many years ago and have thoroughly enjoyed it. Hope everyone enjoys it as much as my family.

                             BOB HOPE'S LEMON PIE

1 1/3 cups sugar
6 Tablespoons cornstarch
Dash of salt
1 1/4 cups boiling water
3 eggs, separated
1/3 cup lemon juice
2 Tablespoons margarine
2 teaspoon lemon rind
1 9inch baked pastry shell
dash salt
1 7oz. jar marshmellow creme

Combine sugar, cornstarch and salt in saucepan. Gradually add water. Bring to boil, stirring constantly. Cook one minute or until mixture is clear and thickened. Stir small amount of hot mixture into beaten egg yolks. Return to hot mixture. Cook over mediium heat 3 minutes stirring constantly. Stir in lemon juice, margarine, and lemon rind. Pour into pastry shell.


Beat egg whites and salt until soft peaks form. Gradually add marshmellow creme, beating until stiff peaks form. Spread over filling, sealing to edge of crust. Bake at 350 l2-15 minutes or until lightly browned.


does this pie have to be refrigerated?

[b]Wow…this looks like a good one to try. I love the ‘‘different’’ meringue recipe it has.
I’ve never put marshmellow creme in my meringue before.

Thanks for posting this dodo,